Lemon Pudding Cheese Cake
A luscious lemon pudding cheesecake combines creamy texture with zesty lemon flavor, topped with strawberry whipped topping for added sweetness. Perfect for gatherings or special occasions, it offers a delightful balance of tartness and richness that appeals to lemon lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 325°F.
- Mix crushed vanilla wafers, 1 tablespoon of sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch spring-form pan.
- Bake for 10 minutes.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add 3/4 cup sugar and continue to beat until well combined.
- Mix in 2 tablespoons milk, 2 tablespoons flour, and sour cream until smooth.
- Add eggs one at a time, beating after each addition.
- Stir in the lemon flavor instant pudding and pie filling mixture.
- Pour the filling over the crust in the spring-form pan.
- Bake at 325°F for approximately 50-60 minutes, or until set.
- Cool the cheesecake completely, then refrigerate for at least 4 hours.
- Top with strawberry whipped topping before serving.
Tips & Substitutions
To enhance the lemon flavor, consider adding a teaspoon of lemon zest to the cream cheese mixture. If you prefer a lighter texture, you can substitute half of the cream cheese with Greek yogurt. For a gluten-free option, use gluten-free vanilla wafers for the crust. Ensure all ingredients are at room temperature for a smoother batter.
Serving Suggestions
Serve the cheesecake chilled, topped with a generous dollop of strawberry whipped topping for added sweetness. This dessert pairs beautifully with a side of fresh berries or a scoop of Homemade Ice Cream(For Four-Quart Freezer) for a delightful contrast. For a complete meal, consider serving it alongside a light salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. If you want to freeze the cheesecake, wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding Cheese Cake contains roughly 561 calories, with 5g protein, 75g carbohydrates, and 28g fat. It is a good source of iron (11% of the Daily Value), protein (10% of the Daily Value), and vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust?
Yes, you can substitute the vanilla wafer crust with a graham cracker crust or even a chocolate cookie crust for a different flavor profile. Just ensure that you adjust the amounts accordingly to maintain the right texture.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center still has a slight jiggle. It will continue to firm up as it cools. Be careful not to overbake, as this can lead to cracks.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making in advance. Prepare it a day or two ahead of serving, and allow it to chill in the refrigerator. This also enhances the flavors and texture, making it even more delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).